Northern Thai Khao Soi is a beloved curry noodle soup that brings together creamy, spicy, and tangy flavours in every bite. Originating from Northern Thailand, this dish blends coconut milk and curry with a fragrant homemade paste, giving it a rich, aromatic base. Khao Soi is traditionally served with tender chicken, soft egg noodles, and a generous topping of crispy fried noodles, creating a beautiful contrast of textures. Garnished with lime wedges, pickled mustard greens, and fresh coriander, each bowl has layers of flavour that are comforting yet exciting.
While Khao Soi is widely popular in Thailand, its flavours are influenced by the surrounding regions, particularly Burma (Myanmar). The result is a dish that balances the warmth of curry with fresh herbs and tangy toppings. It’s a great recipe for those looking to explore Thai cuisine beyond the classics, offering a taste of Northern Thailand’s rich culinary heritage. Whether you’re a fan of Thai food or curious about new flavours, Khao Soi is a delicious, satisfying choice for a cozy night in.
Ingredients
For the Curry Paste
- 3 dried red chilies (soaked and deseeded)
- 1 tablespoon turmeric powder
- 1 tablespoon ginger (chopped)
- 1 tablespoon garlic (chopped)
- 1 tablespoon lemongrass (chopped)
- 1 tablespoon coriander seeds (toasted)
- 1 tablespoon cummin seeds (toasted)
- 1 small shallot (chopped)
For the Soup
- 500 gram chicken (drumsticks or breast / thigh pieces)
- 1 tablespoon oil
- 400 ml coconut milk
- 2 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 200 gram egg noodles
Garnish Suggestions
- lime wedges
- coriander leaves
- red onion
- fried shallots
- Crispy fried noodles
Instructions
- Blend all curry paste ingredients into a smooth paste using a mortar and pestle or a blender, adding a splash of water if necessary.
- Heat oil in a large pot over medium heat. Add the curry paste and cook until fragrant, about 3-5 minutes.
- Add the chicken and sear for a few minutes on each side, coating it in the curry paste.
- Pour in the coconut milk and chicken broth, bringing it to a simmer.
- Stir in fish sauce, soy sauce, and sugar. Let the chicken cook in the curry for about 20–25 minutes, or until tender.
- Cook the noodles according to package instructions, then drain and set aside.
- For crispy noodles, heat oil in a pan and fry the dried noodles until golden and crispy. Drain on paper towels.
- Divide the cooked noodles among serving bowls, then ladle the curry soup and chicken over the noodles.
- Optionally garnish each bowl with crispy fried noodles, fried shallots, lime wedges, pickled mustard greens, red onions, and fresh coriander.
Nutritional Information
- Per serving
- Energy: 550 kcal / 2299 kJ
- Fat: 32 g
- Protein: 28 g
- Carbs: 45 g
